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. 2016 Mar 10;12:1744806916636386. doi: 10.1177/1744806916636386

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© The Author(s) 2016

This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 3.0 License (http://www.creativecommons.org/licenses/by-nc/3.0/) which permits non-commercial use, reproduction and distribution of the work without further permission provided the original work is attributed as specified on the SAGE and Open Access page(https://us.sagepub.com/en-us/nam/open-access-at-sage).

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Figure 2. — Dietary LA-induced changes in the fatty acid content of peripheral tissues associated with idiopathic pain syndromes. Note that the Y-axis scales differ in these graphs. X-axis % values refer to percentage of food energy. Box plots include medians and interquartile ranges with end whiskers set to minimum and maximum values. Number of samples for each tissue (perineum n = 21, epididymis n = 21, skeletal muscle n = 24, bladder n = 21, duodenum n = 21, and esophagus n = 20). LA: linoleic acid; AA: arachidonic acid; EPA: eicosapentaenoic acid; DHA: docosahexaenoic acid.